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Food name Side stream Component group Component Value Unit Description Reference
Grape Grape skins Proximates Xylose 0.02 Soluble dietary fiber (% DM) White grape pomace skins, Pinot Noir Chemical composition of dietary fiber and polyphenols of five different wine grape pomace skins
Sugar beet Sugar beet molasses Proximates Xylose 7 I-NCP (g/kg dm) From pulp Chemical and phsicochemical characterisation of various horse feed ingredients
Potato Residue from pressed potato fibres Proximates Xylose 34 Yield % cell wall polysaccharide residues (g CWP residue/100g CWP residue) Hydrolyzed by enzyme Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre
Carrot Carrot Proximates Xylose nd S-NCP (g/kg DM) Chemical and phsicochemical characterisation of various horse feed ingredients
Distillers grain Distillers grain Proximates Xylose 78 g/kg DM Mixed, with solubles Compositional profile and variation of Distillers Dried Grains with Solubles from various origins with focus on non-starch polysaccharides
Wine by-products, unspecified Holocellulose Proximates Xylose 22.3 % Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
Grape Grape pomace Proximates Xylose 2.23 g/100g DM Deseeded, without stalk. Area of production: Bourgogne. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Grape Grape pomace Proximates Xylose 3.74 g/100g DM Deseeded, without stalk. Area of production: Provence. Red and white grapes (Vitis vinifera) Compositions and chemical variability of grape pomaces from French vineyard
Wheat Wheat bran extract Proximates Xylose 11 % DM High starch. Origin of glucose is mainly starch Comparison of two wheat bran extracts in the sheet extrusion process
Fruit and vegetables, unspecified Pectin residue Proximates Xylose 57 NCP (g/kg DM) Chemical and physicochemical characterisation of co-products from the vegetable food and agro industries
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